Recipe

Golden Crisp Daikon Cake With Spicy Herb Sauce Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 10 months ago Spicy and delicious! Start preparing this one day before serving as it needs to chill overnight. Adapted from Feb 2007 Bon Appetit. Prep:20m Cook:45m Servings:4	Lillyann
	stirfry spicy asian radish daikon chinese

Stirfry everything,

In the same skillet,

Mix all ingredients

Add Photos

Does this look good? Yeah! / Nope

Fans

greekgirrr

winny

gabrielle

Ingredients

1 1/2 pounds daikon (Asian white radish),* peeled, cut into 1-inch pieces

2 Chinese sweet pork sausages (lop chong),* cut into 1/4-inch cubes (about 3 ounces)

1/2 cup finely chopped green onions (about 3 large)

2 tablespoons small dried shrimp,* finely chopped

1 small shallot, finely diced

1 1/2 cups water, (squeeze the diced daikon to extract some of the liquid, and top up the volume with water)

4-5 pieces of dried shiitake mushrooms, reconstituted in hot water for 30 minutes.

Nonstick vegetable oil spray

1 1/2 cups rice flour*

1 cup soy sauce

1 tablespoon Asian sesame oil

2 tablespoons (or more) vegetable oil, divided

1 cup fresh cilantro leaves

1 tablespoon grated peeled fresh ginger, juices included

2 small Thai red chiles*, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)*

1 tablespoon sesame seeds, toasted

Directions

Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.

Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions, shallot and dried shrimp; stir 1 minute. Add daikon and cook until daikon is soft and transparent, stirring frequently,about 20 minutes.

Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and water in large bowl until well blended. Pour into the daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.

Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.

Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

Recent Gawkers